Pecan Orange Slaw
Yield
8 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
oranges
mall |
|
| 1 | each |
cabbage
small |
|
| ½ | cup |
pecans
chopped |
|
| ¾ | cup |
mayonnaise
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | tablespoon |
sugar
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
oranges
mall |
|
| 1 | each |
cabbage
small |
|
| 118 | ml |
pecans
chopped |
|
| 177 | ml |
mayonnaise
|
|
| 15 | ml |
lemon juice
|
|
| 15 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
Directions
Peel oranges and cut into small pieces.
Shred cabbage.
Combine cabbage, orange pieces, and pecans.
Mix remaining ingredients together, pour over slaw, and toss lightly.
Cover and refrigerate 20 to 30 minutes before serving.
